Steamed White Rice
By America's Test KitchenPublished on January 8, 2018
Time
40 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
Do not stir the rice as it cooks. The finished rice can stand off the heat, covered, for up to 15 minutes. Medium-grain or jasmine rice can also be used.
Instructions
- Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with your hands, until water runs clear. Drain thoroughly.
- Bring rice and water to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
- Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.
Time
40 minutesYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Our ideal steamed white rice is soft enough to soak up savory sauces and sticky enough to be picked up with chopsticks. We found that rinsing the grains removed some of their surface starch and then boiling the rice for the first 5 minutes of cooking provided enough agitation to release the remaining starch, resulting in just the right amount of stickiness. We omitted the salt during cooking, since we often serve the rice as an accompaniment to highly seasoned dishes.
Before You Begin
Do not stir the rice as it cooks. The finished rice can stand off the heat, covered, for up to 15 minutes. Medium-grain or jasmine rice can also be used.
Instructions
- Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with your hands, until water runs clear. Drain thoroughly.
- Bring rice and water to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
- Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.
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